Creamy Artichoke Soup Recipe

Creamy Artichoke Soup Recipe

1 large onion, chopped
50 g/2 oz/0.25 cup butter or margarine

450 g/1 lb Jerusalem artichokes, scraped and diced
1.2 liters/2 pts/5 cups vegetable stock

1 large parsley sprig
Salt and freshly ground white pepper

60 ml/4 tbsp double (heavy) cream

15 ml/1 tbsp toasted flaked almonds

Method:

Fry (saute) the onion in the butter, stirring, for 2 minutes. Add the artichokes and cook, stirring, for a further 2 minutes. Add the stock, parsley sprig and a little salt and pepper and bring to the boil. Reduce the heat, cover and simmer gently for 30 minutes or until the artichokes are really soft. Discard the parsley sprig. Puree the soup in a blender or food processor. Return to the pan and stir in the cream. Taste and re-season if necessary. Reheat but do not boil. Ladle into warm bowls and sprinkle with toasted almonds before serving.